Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge-Reference-Cited by-同舟云学术

Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Published:2018-11-15 Issue:12 Volume:83 Page:3076-3084
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sharma Nitya¹^ORCID,Alam Tanweer²,Goyal S.K.¹,Fatma Sana³,Pathania Sheetaal⁴,Niranajan Keshavan⁴

Affiliation:

1. Dept. of Farm Engineering, Inst. of Agricultural SciencesBanaras Hindu Univ. Varanasi India

2. Indian Inst. of Packaging New Delhi India

3. Centre of Food Science and TechnologyBanaras Hindu Univ. Varanasi India

4. Dept. of Food and Nutritional SciencesUniv. of Reading Whiteknights Reading United Kingdom

Funder

Commonwealth Scholarship Commission

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14371

Reference54 articles.

1. Sensory evaluation and storage stability of UHT milk fortified with iron, magnesium and zinc

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3. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks

4. CURRENT-STATUS SURVIVAL ANALYSIS METHODOLOGY APPLIED TO ESTIMATING SENSORY SHELF LIFE OF READY-TO-EAT LETTUCE (LACTUCA SATIVA)

5. Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

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